Grind dal with salt,hing ,turmeric powder and chillies to a fine paste. Add water little by little while grinding.

Chop any one of the preferred vegetable and add it to the batter and mix well.

Pour blobs on a plastic sheet and dry them in the Sun. When they ae half-dried , remove them from the plastic sheet and again put them on the sheet and dry them till they become devoid of moisture and a crispy texture is acquired.

The vegetables normally used are banana tree stem(gabbo), bitter gourd, koduvi(a type of leafy vegetable ), methi leaves,white pumpkin etc,etc. In case of pumpkin,grate it and remove the water by pressing with hands.

Add 16 cups of water, jeera and hing to the rice batter,and cook it on a medium flame. It needs to be continous stirred while getting cooked.It needs to acquire a thick texture, so that blobs can be dropped with the help of the hand.

Cool it down to the room temperature.

Pour blobs of the cooked batter with the help of the hands on a plastic sheet.

Dry the blobs in the sun.When it is half-dry, remove them from the sheet and again dry them in the sun, till all the moisture is driven out and they acquire a crispy texture.

If the cooked batter contains a bit of excess water, blobs can spread with the help of a teaspoon to make papads instead of vodis/fritters.

Optional:

In place of jeera , chopped onions or chopped garlic can be used. Onion /garlic need not be cooked. They can just be chopped/cut and added to the batter.

Instead of making vodis by pouring blobs, the batter can be spread on the plastic sheet in the shape of papad by using a laddle. In that case, the batter should be slightly watery to spread it to the papad shape.